Chewing Gum Cohesion via Hydrogenated Starch Hydrolysate
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Solution Overview
Problem
Conventional chewing gum compositions often suffer from poor cohesion, leading to crumbling when chewed, due to the rapid dissolution of commonly used sweeteners like sorbitol, which hinders the formation of a single mass of gum in the oral cavity.
Innovation Solution
Incorporating a solid hydrogenated starch hydrolysate (HSH) with greater than 90 wt% of saccharides having a degree of polymerization (DP) greater than or equal to 3, which improves cohesion by dissolving more slowly and maintaining the gum's integrity during chewing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If commonly used sweeteners like sorbitol are used in chewing gum composition, then the gum is easy to manufacture and provides sweetness, but the sweeteners dissolve rapidly causing poor cohesion and crumbling during chewing
Solution Approach 1:
The patent changes the molecular parameter of the sweetener by using hydrogenated starch hydrolysate with controlled degree of polymerization (DP ≥ 3) instead of low molecular weight sweeteners like sorbitol. This parameter change results in slower dissolution rate while maintaining manufacturability, thereby resolving the contradiction between ease of manufacture and cohesion stability
Solution Approach 2:
The patent uses a composite sweetener system comprising hydrogenated starch hydrolysate with specific DP distribution (≥90 wt% with DP ≥ 3) combined with traditional sweeteners. This composite approach maintains the ease of manufacture associated with conventional sweeteners while improving cohesion through the slow-dissolving HSH component
2Stability of the object's composition
If solid hydrogenated starch hydrolysate with high DP saccharides is used, then cohesion and chew characteristics are improved, but the manufacturing process becomes more complex
Solution Approach 1:
The patent applies preliminary action by pre-hydrogenating starch to produce HSH with controlled DP ≥ 3 before incorporation into the gum composition. This preliminary preparation ensures the sweetener has the desired slow-dissolution properties for improved cohesion, while the standardized production process minimizes additional manufacturing complexity
Solution Approach 2:
The patent specifies precise parameter ranges for HSH (DP ≥ 3, ≥90 wt% composition) to achieve optimal cohesion while maintaining manufacturability. By defining clear parameter specifications, the patent balances the need for improved chew characteristics with practical manufacturing considerations, avoiding excessive device complexity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The use of solid HSH enhances the chew characteristics of the gum by maintaining its structure longer in the mouth, preventing crumbling and improving the overall chewing experience.
Implementation Method 1
the rapid dissolution of commonly used sweeteners like sorbitol, which hinders the formation of a single mass of gum in the oral cavity
Data Source
Figure 1
AI summary
The present invention generally relates to a granulated chewing gum composition which may be compressed, and to a process for the preparation thereof. In particular, the present invention relates to such a granulated chewing gum composition which comprises a solid hydrogenated starch hydrolysate, as well as to a process for the preparation thereof. Additionally, or alternatively, the present invention relates to a process for preparing a granulated chewing gum composition, wherein a chewing gum base is used therein which may be comminuted at an elevated temperature, as well as a composition comprising such a base. The granular chewing gum composition may be compressed into a tablet, and optionally coated.